Every fall, I find myself with several pumpkins that have been laying around the house as decorations. I hate the idea of throwing them away, so I wanted to create a recipe that uses a lot of pumpkin to minimize waste. This creamy, cheesy pumpkin gratin is the perfect solution. It's a comforting dish that makes the most of fall's star ingredient, and it pairs beautifully with pork chops for a hearty and satisfying meal.
Ingredients:
1 medium pumpkin, peeled, cored, and sliced into roughly 1/8-inch slices (1 lb prepared weight)
1/2 cup heavy cream
1/4 cup whole milk
2 cloves garlic, minced
1/4 tsp salt
Freshly ground black pepper, to taste
A pinch of nutmeg
Butter, for greasing the dish
100g shredded Gruyère cheese
Instructions:
Prepare the Pumpkin Mixture:
In a wide pot, combine the heavy cream, whole milk, minced garlic, salt, a pinch of nutmeg, and freshly ground black pepper to taste.
Add the pumpkin slices to the pot and bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring gently to coat the pumpkin slices evenly.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Assemble the Gratin:
Butter a gratin dish (preferably an oval 1.6L dish, about 11 x 7.3 inches) to prevent sticking.
Spoon half of the pumpkin slices and cream mixture into the dish, spreading them out evenly.
Sprinkle half of the shredded Gruyère cheese over the top.
Add the remaining pumpkin mixture, spreading it evenly, and top with the remaining shredded cheese.
Bake the Gratin:
Place the gratin dish in the preheated oven and bake for 30 minutes, or until the pumpkin is tender and the top begins to bubble.
Broil for a Caramelized Finish:
Set your oven to broil and place the gratin under the broiler. Broil until the top is evenly caramelized and golden, about 2-3 minutes. Keep a close eye to prevent burning.
Rest and Serve:
Remove the gratin from the oven and let it rest for 10-15 minutes before serving.
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